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Unislim Recipes

Roast Chicken and Rice Salad

Name: Roast Chicken and Rice Salad
Prep time: 5 min
Cook time: 10 min
Yield: 1
Ingredients: 60g basmati or brown rice (uncooked weight); 1 small cooked beetroot, cut into chunks; 1 juicy orange, peeled and cut into segments; cold roast chicken, skinned and cut into chunks or strips; 1 small lemon (juice); handful of rocket leaves; handful mint or coriander, coarsely chopped; 20g goat’s cheese, crumbled; 10g walnuts, roughly chopped; balsamic vinegar or glaze for drizzling

A fresh and fruity salad perfect for your lunchbox.

Preparation Time	5mins
Cooking Time	10mins
Level	Easy
Serves	1
Bites	2

Ingredients

60g basmati or brown rice (uncooked weight)

1 small cooked beetroot, cut into chunks

1 juicy orange, peeled and cut into segments

cold roast chicken, skinned and cut into chunks or strips

1 small lemon (juice)

handful of rocket leaves

handful mint or coriander, coarsely chopped

20g goat’s cheese, crumbled

10g walnuts, roughly chopped

balsamic vinegar or glaze for drizzling

Method

Cook the rice according to the instructions on the packet. Remove from the heat and set aside, still covered, for 10 minutes before fluffing up the rice with a fork. Set aside to cool.

Transfer to a large bowl and fork through the beetroot, orange segments and chicken. Stir in the lemon juice, rocket and chopped herbs. Sprinkle with the goat’s cheese and walnuts, then drizzle with balsamic vinegar.